VEAL MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
- Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
- Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
VEAL MARSALA
This recipe calls for mushrooms and Marsala wine. Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead. To reheat, cover with foil and bake in a 350 degree oven for 30 minutes. Garnish with cherry tomatoes and parsley.
Provided by Christine
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
- In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
- In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
- Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 115.4 mg, Fat 24.3 g, Fiber 0.9 g, Protein 20.6 g, SaturatedFat 11.4 g, Sodium 489.6 mg, Sugar 1.5 g
VEAL MARCELLE
Steps:
- One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until 1/8-inch thick. Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to remove any excess.
- Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add 3 or 4 of the medallions and cook until golden, about 1 minute per side. Remove from the pan. Cook the remaining medallions, adding more oil as needed.
- Discard any oil remaining in the pan, and melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until wilted, 3 to 5 minutes. Add the crabmeat and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring gently, until warmed through, about 1 minute.
- Meanwhile, in a large skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the asparagus and toss until heated through, about 1 minute.
- To serve, shingle 3 medallions alternately with the crabmeat mixture on each of 4 plates. Top each serving with 4 asparagus spears and drizzle with the hollandaise sauce. Serve immediately.
- In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste.
- Remove from the heat and cover to keep warm until ready to serve. (Or, place in a bowl set over a pot of warm water and cover; stir occasionally.)
VEAL MARSALA
.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then saute mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes. Add garlic and parsley and saute, stirring, 1 minute. Transfer to a bowl and wipe skillet clean.
- Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
- Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking. While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then saute until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside). Transfer to a platter with tongs and keep warm, loosely covered. Saute remaining veal in 2 more batches using remaining oil and butter.
- Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Stir in demiglace and simmer, stirring occasionally, 2 minutes. Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary. Simmer 2 minutes more and spoon over veal.
Nutrition Facts : Calories 421 calories, Carbohydrate 18.9 g, Cholesterol 101 mg, Fat 20.7 g, Fiber 1.7 g, Protein 29.6 g, SaturatedFat 8.7 g, Sodium 381.4 mg, Sugar 5.9 g
VEAL MARSALA
This meal is an Italian classic. The marsala sauce is very common in many different Italian restaurants.
Provided by Mike Yaeger
Categories One Dish Meal
Time 15m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Pound the Veal until very thin, right before it tears should be the size of a small plate.
- Heat a pan of vegetable oil and cover the entire veal in flour and place in the pan.
- Cook for about two minutes at most until both sides are very lightly brown. Remove and keep warm. Next place the mushrooms in the pan and brown both sides.
- When turned for the second time pour the wine in, be careful it will flash fire, Cook for four or five seconds until the fire dies off and the alcohol is cooked off.
- Now add the demi glace and butter continue adding butter until the sauce thickens.
- Now taste and add salt and pepper to taste.
- On a plate put a mound of mash potatoes then the veal on top of that and pour the marsala sauce over it all.
Nutrition Facts : Calories 1452.8, Fat 34.8, SaturatedFat 19.4, Cholesterol 201.6, Sodium 365.1, Carbohydrate 33.4, Fiber 0.3, Sugar 9.9, Protein 35.3
VEAL MARSALA
Make and share this Veal Marsala recipe from Food.com.
Provided by josamky1063
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Slice the veal thinly. Pound the veal between sheets of waxed paper with a meat mallet. Coat the cutlets lightly with flour. Heat the butter in a medium skillet. Fry the cutlets in the butter for 3 to 4 minutes per side or until golden brown. Drain on paper towels, reserving the pan drippings.
- Add the wine, broth and green onions to the reserved pan drippings and stir to loosen any browned bits. Cook over medium heat for 5 to 7 minutes or until the mixture is reduced by half, stirring constantly. Return the cutlets to the skillet. Cook just until heated through. Serve immediately with hot pasta or risotto.
Nutrition Facts : Calories 481.2, Fat 25.7, SaturatedFat 14, Cholesterol 164.7, Sodium 279.3, Carbohydrate 4.5, Fiber 0.1, Sugar 1.3, Protein 29.9
VEAU MARSELLA, POL MARTIN
Steps:
- Cuirre beurre + escalopes Réserver Ajouter vin, réduire Ajouter bouillon Amener ébuition Ajouter persil + noix de beurre Ajouter eau et la fécule Ajouter le veau Servir
More about "veau marsella pol martin recipes"
BEST VEAL MARSALA RECIPE - HOW TO MAKE VEAL MARSALA
From delish.com
5/5 (6)Total Time 45 mins
VEAL MARSALA RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Author Robert IrvineSteps 2Difficulty Easy
VEAL MARSALA - CULTURE DISCOVERY VACATIONS RECIPES
From culturediscovery.com
Servings 4Estimated Reading Time 40 secsCategory Main Courses
10 BEST POL MARTIN RECIPES | YUMMLY
From yummly.com
MUSHROOM VEAL MARSALA - ITALIAN FOOD FOREVER
From italianfoodforever.com
VEAL MARSALA | COOKSTR.COM
From cookstr.com
VEAL MARSALA: HOW TO MAKE THE ITALIAN-AMERICAN DISH AT HOME
From lacucinaitaliana.com
VEAL MARSALA RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
VEAL MARSALA - RECIPE - COOKS.COM
From cooks.com
VEAU MARSALA | VEAL MARSALA, VEAL, BEEF RECIPES
From pinterest.ca
VEAL MARSALA - RECIPE - COOKS.COM
From cooks.com
QUICK & EASY VEAL MARSALA RECIPE - EASY AND DELISH
From easyanddelish.com
VEAL MARSALA - LUNCH RECIPES
From fooddiez.com
VEAL MARSALA RECIPE - CUISINART.COM
From inte.cuisinart.com
VEAL MARSALA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
HOW TO MAKE VEAL MARSALA — DINNER RECIPE - COOKING ITALIAN …
From cookingitalianwithjoe.com
VEAL MARSALA – GIADZY
From giadzy.com
10 BEST VEAL MARSALA WITH MUSHROOMS RECIPES | YUMMLY
From yummly.com
VEAL MARSALA - ONTARIO VEAL APPEAL
From ontariovealappeal.ca
VEAL MARSALA RECIPES
From veal-marsala-recipes.myshopify.com
VEAL MARSALA | EMERILS.COM
From emerils.com
VEAL MARSALA RECIPE | YUMMLY | RECIPE | VEAL MARSALA, FOOD, RECIPES
From pinterest.com
VEAL MARSALA RECIPES | MYRECIPES
From myrecipes.com
VEAL MARSALA RECIPE | RECIPE | VEAL RECIPES, ITALIAN RECIPES EASY, …
From pinterest.com
VEAL MARSALA - VEAL – DISCOVER DELICIOUS
From veal.org
WHAT WINE WITH VEAL MARSALA RECIPE? - VERYMEATY
From verymeaty.com
VEAL MARSALA | THE COOK UP | PIA MIRANDA | SBS FOOD
From sbs.com.au
VEAL MARSALA RECIPES | BIGOVEN
VEAL MARSALA - LUNCH RECIPES
From fooddiez.com
MARSALA MEATBALLS - VEAL.ORG
From veal.org
RECIPES FOR VEAL MARSALA - COOKTIME24.COM
From cooktime24.com
VEAL MARSALA (SCALOPPINE AL MARSALA) - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
RECIPE: VEAL MARSALA - RECIPELINK.COM
From recipelink.com
8 VEAL MARSALA IDEAS | COOKING RECIPES, DINNER RECIPES, VEAL MARSALA
From pinterest.ca
VEAL MARSALA - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love